Champagne Cupcakes with Raspberry Filling and Champagne Buttercream

I had a beautiful bottle of Veuve Clicquot to drink, and I decided that I could use a little bit to make a new cupcake! It was my good friend’s housewarming this weekend (congrats Lu & Lindsay!) so it was the perfect opportunity to make a new dessert.


Cupcake Ingredients:
2 3/4 cup flour
3 tsp. baking powder
1/2 tsp. salt
2/3 cup salted butter, room temp.
1 3/4 cup sugar
3/4 cup champagne (more sweet than dry)
1/2 tsp. vanilla
6 egg whites
1 can raspberry pastry filling

Preheat the oven to 350 F.
Line 24 cupcake wells with liners.
In a medium bowl combine flour, baking powder, and salt.
In a large bowl, blend butter and sugar with a hand mixer.
In a small bowl combine champagne and vanilla.
Add flour and champagne to the butter and sugar mixture in 5 intervals: flour, champagne, flour, champagne, flour.
In a separate bowl, whisk egg whites until stiff peaks form.
Fold in 1/3 of the egg whites into the batter, then fold in the rest.
Drop batter into cupcake liners and bake for 20 minutes.
Allow to cool thoroughly.
After the cupcakes have cooked, core a center out of the middle of each cupcake and spoon a small amount of raspberry filling into the middle.

Frosting Ingredients:
1 cup salted butter, room temp
3-4 cups powdered sugar
3 T champagne
Using a hand mixer, cream the butter until smooth.
Next, add powdered sugar and mix until incorporated.
Finally, add champagne and mix.
Pipe frosting on to filled cupcakes and decorate!








Coconut Cake Balls

A ridiculously simple recipe that I made for a cookie swap this past weekend.

1 box white cake mix
Ingredients called for on the box
14 oz. bag sweetened, shredded coconut
1 container cream cheese frosting
Dark chocolate melts
Extra shredded coconut

Bake the cake according to directions on the box.
Once cake is cooled, break it up into a large bowl, add coconut and frosting and mix thoroughly until doughy.
On a cookie sheet covered with parchment paper, roll out balls of the dough.
(Grease your hands, scoop a ball of dough with a cookie scoop, and roll until smooth between hands).
Freeze the cake balls for one hour.
Melt the chocolate and dip the cake balls half way into the chocolate and then dip in shredded coconut.
Keep refrigerated until served.
Recipe yields over 5 dozen.



My first shot at one of my favorite desserts! I have made these Tiramisu Cupcakes , but this was the real thing. I would definitely like to give it a second try (because it was delicious) but also because I was a little short on Lady Fingers so it was a little runnier than I wanted.

24 small lady fingers
8 oz. Mascarpone
3 eggs (separated)
1/2 cup sugar
1 cup strong, black coffee
2 tablespoons Kahlua

Whisk egg yolks, sugar, and Kahlua together in a bowl.
Add the mascarpone and whisk again.
In a separate bowl, beat egg whites until soft peaks form.
Gently fold egg whites into the mascarpone mixture.
Dip each lady finger into the cooled coffee quickly.
Line the first layer of a small square pan with the dipped lady fingers.
Top with half of the mascarpone mixture.
Dust with cocoa powder, and let sit in the fridge overnight!



Cannoli Cupcakes

This recipe was one of the best I have made in a long time! Last night, we celebrated out Crossfit coach’s birthday: Happy Birthday Mikey! So, clearly, my friend LuAnn and I decided to collaborate our baking minds and bake a delicious Cannoli inspired cupcake. The result was mind blowing.
While we doubled the recipe to make 48 cupcakes, I will leave the recipe for 24. (Although you may want to follow in our footsteps and double because they went fast!)
*To Mikey & Dan: Thanks for a great party! Hope you liked the cupcakes!
*We adapted this recipe from

Vanilla Cupcakes-
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
2 cups sugar
1 cup oil
2 tsp. vanilla extract
1 cup sour cream
Chocolate Chip Cannoli Cream-
16 oz. whole milk ricotta cheese (strained in a cheesecloth overnight)
3/4 cup confectioners sugar
1/2 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips
Fresh Whipped Cream-
2 cups heavy whipping cream
1 package white chocolate or dark chocolate pudding mix
Mini chocolate chips
Cannoli shells, crushed & broken
Dark chocolate chips, melted

Preheat your oven to 350.
Line regular sized cupcake pans with 24 liners.
Combine flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the lol and vanilla; mix until incorporated.
Add the sour cream; mix until incorporated.
Add the dry ingredients to the wet ingredients and mix until well blended.

Fill the cupcake liners 3/4 full with batter and bake 18 minutes.
Cool completely.

While cupcakes are baking, make cannoli cream: Beat ricotta, confectioners sugar, and vanilla in a bowl on medium speed until fluffy. Stir in the chocolate chips.

For the whipped cream: Beat the cream and pudding mix together until the cream is whipped.
*Thanks for the awesome tip of the pudding mix Lu!

To assemble: Using a small knife (I used a cupcake corer, if you have one,) cut on an angle directly into the top of the cupcake in a circle to remove a small cylinder from the inside of the cupcake.
Using a small spoon or scoop, (I used a small piping bag,) fill the inside with the Chocolate Chip Cannoli Cream.
Pipe the whipped cream on top and garnish with either mini chocolate chips or crushed cannoli shells.
If you want to, break apart pieces of remaining cannoli shells and dip in dark chocolate.
Use those as a decoration!









Paleo Chocolate Chip Cake

Yesterday was my cousin Max’s 23rd birthday, and since he has been trying to eat healthier I decided to make him a Paleo birthday cake! It was sooo delicious and everyone loved it!

1/2 cup coconut flour
1/2 cup coconut oil, melted
1/2 cup honey
6 eggs
1/2 cup extra dark chocolate chips
1 tablespoon pure vanilla extract
1/4 tsp. sea salt
1/4 tsp. baking soda

Preheat oven to 350.
Grease a cake pan with coconut oil (extra, not amount used in ingredients)
Mix coconut flour, baking soda, and sea salt in a medium bowl.
In a large bowl beat eggs, coconut oil, honey, and vanilla until pale yellow.
Fold in the chocolate chips.
Pour into greased cake pan.
Bake for 20-22 minutes.
Didn’t have time to get a good picture because everyone love the cake so much and kept wanting to cut a piece, but trust me, it’s delicious!
It tasted like a chocolate chip pancake 🙂


Carrot Cake Cupcakes with Cream Cheese Frosting

Hi everyone!
I haven’t posted in a while, but I’m back with a really yummy recipe! I am going to visit a friend tomorrow and he loves carrot cake, so I decided to make a batch of carrot cake cupcakes. I got a new cupcake corer from Williams Sonoma, and I filled the inside of the cupcakes with a tangy cream cheese frosting (my favorite)!

Carrot Cake-
2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups finely shredded carrot
1 cup oil
4 eggs
Cream Cheese Frosting-
2, 8 oz. blocks of cream cheese, softened
1/2 stick butter, softened
1 1/4 cups confectioners sugar
1 tsp. vanilla

Preheat oven to 350.
Line wells of cupcake pan with cupcake liners.
In a large bowl combine all your dry ingredients (flour, sugar, baking soda, baking powder, and cinnamon).
Add carrot, oil, and eggs and combine with an electric mixer until combined.
Fill each cupcake liner about 3/4 of the way full.
Bake for 30 minutes, or until toothpick inserted in the center comes out clean.
Let cool for 10 minutes, and then put the cupcakes in the fridge until completely cool.
Take your cupcake corer or a knife, and take a small cylinder out of the middle of each cupcake.
In a bowl, beat cream cheese and butter for 1 minute, then add sugar and vanilla and mix well.
Pipe cream cheese frosting into the center of your cupcake and a little bit on the top to cover the hole.
If you don’t have an actual frosting piper, put frosting into a ziploc bag and snip off a small piece from the corner and use that!



Carrot Cake Cheesecake Squares

A lot of people in my family love carrot cake, and I love cheesecake, so when I found this recipe for the two combined, I knew it would be perfect to make for Easter. I’m not a huge carrot cake fan, and the boxed mix was a little too gingery for me so next time I will try and make it from scratch.
I got this recipe from:
1 box Betty Crocker carrot cake mix
1 stick of butter, softened
1 egg
2 8oz. blocks of cream cheese
2 eggs
1/2 cup sugar
1 teaspoon vanilla

Preheat oven to 350.
In a large bowl, beat cake mix, butter, and 1 egg with an electric mixer until combined. Mixture will not look like normal cake mix, it will look like dough.
Press dough into the bottom of a 9×13 inch pan.
Next, mix softened cream cheese, two eggs, sugar, and vanilla with an electric mixer and pour over the top of your carrot cake dough.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean!
Let cool and then cut into squares to serve.




Coconut Cream Cake Trifle w Coconut Cream Cheese Frosting

Happy Easter everyone! This is is an extremely rich and moist coconut cake that I made for Easter dessert, I found the recipe on Pinterest,

Cake Ingredients:
Wet Ingredients:
1 3/4 cup sugar
1 cup cream of coconut
4 eggs
1 cup butter, softened
Dry Ingredients:
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Buttermilk Mixture:
1 cup buttermilk
1 tsp. coconut extract

Preheat oven to 275.
Grease two 9 in round baking pans with Pam or parchment paper.
Separate egg whites and set aside in a medium bowl.
In a large bowl mix all wet ingredients listed above including egg yolks. (don’t include egg whites)
Mix dry ingredients in a separate bowl and slowly add to the wet ingredient mixture until combined.
Mix buttermilk and and coconut extract and slowly add to batter until combined.
Beat egg whites on high with a pinch of salt until soft peaks form.
Fold egg whites into your batter.
Pour into two 9 in. pans and bake at 275 for 90 minutes.
At 60 minutes, check with a toothpick and continue to check every 5-10 minutes until toothpick comes out clean.
Once you transfer cakes to cooling rack, poke a few holes in the cakes (not all the way through) and pour remaining coconut cream over cakes.
After cakes cool completely, transfer to the freezer and freeze overnight.
Frost immediately out of freezer. Place on cake down, frost the top, place second cake on top, and frost sides and top of the cake. Top with toasted coconut. Recipes below.

Coconut Cream Cheese Frosting:
8 oz. cream cheese
1/2 cup butter, softened
1 tsp. coconut extract
1 bag confectioners sugar
Milk, as needed
1/2 bag sweetened, shredded coconut

Toasted Coconut Topping:
Place 1/2 bag of sweetened, shredded coconut on a baking sheet and bake at 325 for 8-10 minutes until lightly toasted.

Mix butter, cream cheese, and coconut with hand mixer until combined. Slowly add confectioners sugar until reached desired consistency.
Top cake with toasted coconut!

I was too eager too let my cake cool and it broke into pieces!!! So I made a trifle instead 🙂
Just layered cake pieces with frosting and shredded coconut.



Nutella Pound Cake

I’ve never tried Nutella before, but I’ve heard such amazing things about it!! My favorite chocolates are Ferraro Rochers which are hazelnuts and chocolate so how could I not like Nutella?! I’ve always loved a delicious and moist pound cake topped with whipped cream, so when I saw this recipe for Nutella Pound Cake I had to try it!

I got this recipe from:

1 1/2 cups flour (plus more for dusting)
4 large eggs, room temp.
2 tsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13 oz. jar of Nutella

Preheat the oven to 325°F.
Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla.
In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed utnil fluffy, about 3 minutes.
With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated.
Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated.
Continue to beat for 30 seconds longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.
Repeat with another third of the batter and the remaining Nutella.
Top with the remaining batter.
Lightly swirl the Nutella into the batter with a butter knife.
Do not over mix.
Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes.
Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.
Cut the cake into slices and serve.
Optional: Top with vanilla whipped cream, recipe below.

*Make ahead: The pound cake can be kept in an airtight container at room temperature for up to 3 days.

Vanilla Whipped Cream

Heavy Whipping Cream
Vanilla Extract

Beat heavy whipping cream at medium speed until fluffy.
Add sugar and vanilla, and beat for 30 more seconds.






Icebox Cake

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A simple yet delicious dessert that EVERYONE loves!!!

Graham Crackers
Chocolate and Vanilla Pudding

Layer a 9×13 in. pan with a layer of graham crackers, chocolate pudding, graham crackers, vanilla pudding, and graham cracker crumbs!